255 Items
Smoked Salmon Sushi Roll
Homemade salmon roll made with sushi rice, nori, and smoked salmon.
Salmon with White Wine Sauce and Fettuccini
Salmon is poached and served over pasta with a cream sauce flavored with wine and basil.
Salmon Rosemary Burgers
These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.
Spicy Slow Cooker Mac-n-Cheese
A spicy and simple twist on classic macaroni and cheese! If you can't find andouille sausage, try crumbled chorizo or kielbasa.
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Persian Kabob
This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian rice and a cucumber salad.
Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
A modern and light version of the traditional French Blanquette. Serve with rice.
Rosemary Roasted Pork Tenderloin
This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate. -Carolyn Scheider of Austin, Texas
Sponsored By Taste of Home
Bacon and Cheddar Stuffed Mushrooms
Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
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Rubbed Prime Rib with Chili and Mustard
This is something special. I serve it for New Year's Day. This is restaurant quality. There's nothing like a prime rib. Hope you enjoy this one one as much as we do.
Classic Chicken Cordon Bleu
Tender chicken stuffed with ham and Swiss, topped with a breaded coating.
Garlic Prime Rib
A secret marinade recipe for a delicious prime rib is a secret no more!
Telur Balado (Spicy Chile Sauce with Eggs)
Originated from North Sumatra (Padang or Minang), this humble dish can be easily bought from many street vendors (warung nasi). When I studied abroad, I found a shortcut to make this lovely dish. Serve with hot, steamed rice or Indonesian fried rice (nasi goreng) with prawn crackers on the side.
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